September 19–22, 2017    McCormick Place    Chicago, IL USA    Pure Processing. Proven Results.

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The story of low moisture foods. Low moisture foods are foods which are naturally low in moisture or where moisture has been purposefully reduced, typically by drying. Historically, not much concern was given to the safety of low moisture foods as microorganisms cannot grow in these conditions.  The majority of the food industry was operating […]

Does it really make fruit and vegetable products ‘better’?   2016 Market for High pressure processing High pressure processing (HPP) is one of the most accepted and mainstream of the various ‘advanced processes’ being explored for improved quality and nutrient content in high-value foods. According to Visiongain (https://www.visiongain.com/Report/1623/Food-High-Pressure-Processing-(HPP)-Technologies-Market-2016-2026) , in 2016 the value of the […]

The first FSMA implementation deadline — general compliance with the Preventive Controls Rules — hit last September. This September, small companies will need to comply with these rules, followed next year by very small companies. Over the next five years, we’ll see a similar pattern for the remaining rules: Produce Safety, the Foreign Supplier Verification […]

The FDA Food Safety Modernization Act Preventive Controls for Human Food identifies four types of preventive controls. The first three types of preventive controls; Process Preventive Controls, Food Allergen Preventive Controls and Sanitation Preventive Controls were discussed in my October, November and December columns respectively. The Preventive Controls for Human Food regulation also requires documented […]

Steam generator for food and beverage

Steam plays a crucial role in industrial processes ranging from food and beverage manufacturing to healthcare, automotive, and beyond. In food processing, steam is used primarily for three purposes. It provides indirect heat. It sterilizes equipment. And it’s used for food applications, such as in an oven to make bread crusty. As you can see, […]

The PMO and PC Rule The PMO, first published as the “Ordinance” has served as the regulatory guidance document for dairy products since 1924, addressing sanitary practices to ensure milk safety from farm to cup. Today, with oversite by FDA and the National Conference on Interstate Milk Shipments (NCIMS), the PMO or equivalent is adopted […]

Grade “A” Dairy Products and the FSMA Preventive Controls Rule The Food Safety Modernization Act (FSMA) of 2011 charged the US FDA with developing and enforcing policies that ensure a safe food supply for all Americans and beyond. The Act implied a massive undertaking in improving food safety, with four sub-titles (Prevention; Detection and Response; […]